ONE: How did we get here? TWO: What are we doing now? THREE: Trending to future FOUR: Will any of this future technologies work?

1. Entrepreneurial innovations in food processing
Arul Murugan Palanichamy
Founder & CEO
Snackexperts.com

2. ONE: How did we get here?
TWO: What are we doing now?
THREE: Trending to future
FOUR: Will any of this work?
What this Presentation covers

3. ONE: How did we get here?

4. 1955-65
History

5. 1965-75
History

6. 1975-85
History

7. 1985-95
History

8. 1995-05
History

9. 2005-15
History

10. 2015-18
How did we get here?

11. -Production process were highly resource-intensive;
-Left enormous environmental footprints,
-Failed to feed growing world population.
The Big Problem of Food

12. TWO: What are we doing now?

13. 2018
Sustainability
Present
1

14. Digital Experience
2018
chownow.com
Present
2

15. 2018
Convenience
Present
3

16. 2018
Distribution
Present
4

17. Present
2018
Functionality
5

18. Present
2018
Traceability
6

19. Present
2018
Regulatory
7

20. “The rate of increase in crop yields is slowing –
especially in wheat – raising doubts as to
whether food production will keep up with the
demand of a growing population. Changes in
temperature and rainfall patterns could lead to
food price rises of between 3% and 84% by
2050.”
Source: Guardian, March 31 2014
World Bank Food Infographic 2014,
Although the total number of under-nourished
has fallen by 17 percent since
1990–92, 842 million or one in eight people in
the world were estimated to be suffering from
chronic hunger in 2011–13.
Source: UN FAO, The state of food insecurity in the world 2013
WASTEYIELD & COST
HUNGER
Global realities

21. THREE: Trending to the Future

22. WHAT WILL OUR SOLUTIONS BE THIS TIME AROUND?
WHAT WILL OUR FUTURE FOODS BE?
HOW WILL THEY TRANSFORM OUR WAYS OF
GROWING,
EATING,
LIVING,
CONNECTING,
and simply
BEING
ON THE PLANET?

23. Problem: Resource shortages.
Solution: Tap ignored, abundant resources. Change “food” completely.
Source: Edible Insects: Future Prospects for Food and Feed Security, UN FAO 2013
Image: http://www.citylab.com/weather/2014/06/what-you-need-to-know-about-the-coming-
jellyfish-apocalypse/373706/
Future 1: Eating Down the Chain
ALGAE – Titan Algae innovation
JELLY FISH – Marine agriculture
INSECTS – Exo bar

24. Future 2: Nose-to-Tail Food
Waste Economies – The Ugly store
Waste Renewal - Regrained
Food sharing – No Food waste
Better biodegradables - This too shall pass
Back to Biomimicry - Ooho, Wikicell
Problem: Wastage.
Solution: Collection, renewal, waste reduction, waste avoidance, waste elimination.

25. Problem: “Volatility” is the new normal.
Solution: Science and Technology still hold big promise in coping with uncertain futures.
Future 3: Engineered Edibles
3D Printing
Meat Without Footprints: tissue engineering
High Protein sugar – Nutrition innovation -NUcane
Plan t bio stimulation – ALkinnov

26. Problem: Conventional farming is inefficient.
Solution: Rethink farming technologies. Bring farms closer to home.
Image Source: http://agfundernews.com/podponics-hydroponic-produce-grower-closes-3-4m-series.html
Future 4: Farm Fresh 2.0
Smart Farms - IoT
Pink Farms – Vertical farming, Artificial lighting
Sky Farms – Urban Agriculture

27. Problem: Access to information is blocked by complex procedure and private interest.
Solution: Community-reinforcing, privacy respecting open source commitments.
Open Source GMO - Linux for Lettuce
Future 5: Open Source Food
Open Source Seed Initiative (OSSI),

28. Problem: Digital industry disconnect the sources of our food.
Solution: Make digital part of the food process.
http://insights.wired.com/profiles/blogs/is-the-future-of-food-growing-in-your-smartphone#axzz36UkZThmb
Future 6: Food You Know
Monitor and Trace – Drones and mapping
Pathogen detection devices – Astrona
Consumer insights – Flavor wiki

29. Problem: Supply cannot keep pace with population growth and demand.
Solution: Simulated foods and experiences.
The GhostFood mobile food trailer serves scent-food pairings that are consumed by the public
using a wearable device that adapts human physiology to enable taste experiences of unavailable
foods
By Artists Miriam Simun an Mirium Songster. Souce: http://www.miriamsimun.com/ghostfood/
Future 7: Simulated Food
Beyond Vegan - companies are getting better at aligning soy and other proteins to mimic meaty
textures and tastes.
Beyond Meat - claiming to produce faux chicken enough to save 1.5 million actual birds per year.
Beyond Eggs is Hampton Creek’s egg substitute. Cheaper than real eggs, it’s claimed to have
longer shelf-life and lower cholesterol.

30. FOUR: Will any of it work?

31. Will any of it work?
• Scientist - YES – all of it
• Manager – NO – none of it
• Entrepreneur – Make one work sustainably

32. Who is an entrepreneur
One who creates problems for himself and for others
Who is an Entrepreneur??

33. Success?
Success in entrepreneurship
- is not about being more intelligent or more skilled
- It's about overcoming distraction and doing the work that already works.
Once you have a basic grasp of the right things to do
-It becomes about the consistency of doing the right things and scale.
-It comes down to creating habits.
There is a minimum threshold of intelligence that you need to have,
-It comes down to a lot of deliberate practice,
-Putting in your efforts,
-Developing your skill set for scale.